Chinese BBQ pork/ Char Siu. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of.
Chinese BBQ pork is loved the world over, and it's not hard to make at home!
With some key ingredients and a couple of technique, it might even be better.
Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven!
You can have Chinese BBQ pork/ Char Siu using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chinese BBQ pork/ Char Siu
- Prepare 450 g of Pork belly 1.5 inch stripes/pork butt 1 inch thick.
- It's 1 tbsp of maltose.
- You need of Marinade:.
- Prepare 1 inch of cube red fermented tofu,mashed.
- Prepare 5 tbsps of sugar.
- You need 1 1/2 tbsps of oyster sauce / vegetarian stir-fry sauce.
- It's 4 cloves of garlic, minced.
- You need 1/2 tbsps of dark soya sauce /2 tbsps soya sauce.
- You need 1 tbsp of Shao xing wine.
- You need 1 package of char siu seasoning mix.
This Char Siu pork tastes just like the pork at your favorite Chinese restaurant. Caramelized on the outside, nice and tender on the inside. Most Chinese restaurants will serve Char Sui as a side dish or appetizer. At my favorite Chinese restaurant, they will serve this with the main entree alongside the.
Chinese BBQ pork/ Char Siu Langkah-langkah
- Tenderize pork with a turkey lifter fork. Mix all marinade ingredients together then put on pork. Put pork into a zipper bag or a container and let it marinade overnight in refrigerator..
- Preheat oven to 375C. Put water in roasting pan. Remove pork from fridge and arrange on a wire rack inside roasting pan. Bake for 30 minutes then turn it oven and bake for another 30 minutes..
- Meanwhile, add maltose to marinade. Simmer marinade until it turn glossy and thick. Set aside.
- Bast thickened sauce on pork, bake for 10 minutes in order to get a nice caramelisation and char. Turn pork and bast other side, bake for 10 minutes to get even char on both sides. Remove from oven and rest for 10 minutes before slicing..
Char Siu should be a little charred when it's done, and this comes from the sugars in the glaze, so don't worry too much about it looking burned. Char Siu is a key component of one of my favorite foods - Manapua! Substitute with dry sherry or chicken stock if alcohol is not suitable. I always have leftover char siu as a char siu lover. I love to make my own char siu at home with a homemade char siu sauce.
